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1 package Foodstirs Sugar Cookie Mix
1 Egg White
1/4 Cup Butter, room temperature
3 Tablespoons of Plain Non-fat Yogurt
Milk or Water as needed to bring dough together
Line cookie sheets with parchment paper, if desired. Do not grease.
In mixer on medium speed, beat butter and yogurt until very creamy, about 1 minute. On low speed, blend in egg white. Add dry cookie mix & blend on low speed until the mix is incorporated, scraping bowl & paddle as needed. (If dough is too dry, add milk or water 1 teaspoon at a time to bring dough together.) Use your hands to gather up dough, then pat dough into a 7” round disk on square of plastic wrap; cover & freeze about 20 minutes, or until firm enough to roll. Meanwhile preheat oven to 350 degrees F. Prepare a well-floured surface for rolling out cookies.
Remove dough from freezer. Roll dough about ¼” thick on well-floured board & cut into desired shapes. Place cookies 2 inches apart on prepared cookie sheet.
Bake 13-16 minutes, or until edges are lightly browned. Let cool a few minutes before removing to wire rack to cool completely.
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